Recipe Highlights: Oregano, Garlic, Sea Salt and VioLife Cheese
The Amazing Quinoa…
Quinoa has saved my life more than once this year, as breakfast, lunch, and dinner! This power food is a low glycemic index food because of it’s high fiber and protein content. Because of it’s well balanced carbs, protein, fats and fiber it absorbs slowly and provides energy via carbs over a longer period of time when compared to refined carbs (e.g., white rice or cereal). When bulk prepping this is my go to food, especially for breakfast – see recipe. The recipe below can take 10 minutes if the quinoa is bulk prepped in the fridge waiting to be heated up. It is very tasty despite using only 1/2 tsp of sea salt.
Cooking with sea salt is one of the best ways to reduce salt intake. Because the salty taste is very strong, sea salt is always used sparingly whether we like it or not. And I have found using 1/2 or 1 whole teaspoon in my recipes is just enough – any more than that and you can ruin a meal quickly!
Along with quinoa, this recipe highlight’s one of my favorite shredded “cheese” brands. VioLife! Much like Follow Your Heart, this cheese melts well and tastes similar to cheese. It does take more heat to melt when compared to the Follow Your Heart brand used in the stuffed bell pepper recipe, so at times I will broil the top of the foods for ultimate melting. And of course the best purk is – the cheese is plant based and does not contain cholesterol.
Quinoa, Tomato + Oregano
- 1 cup Dry Quinoa
- 2 cups Water
- 1 cup Onion (diced)
- 2 tbsp Avocado Oil
- 1 tsp Garlic powder/or 2 cloves garlic minced
- 1/2 tsp Sea salt
- 2 cups Canned Diced Tomatos
- 1 cup per plate Fresh spinach
- 1/4 cup per plate Plant Based Mozzarella: Vio Life OR Follow Your Heart Brands are the best! (Optional)
- Boil water on medium-high heat. Add Quinoa to the boiling water. Place on medium heat for 10 minutes with top on – or until water disappears whichever comes first.
- While Quinoa boils, dice the onions.
- After 10 minutes, add avocado oil, onions, garlic, oregano and sea salt to the quinoa and mix.
- Place top on quinoa for 3 minutes on very low heat.
- Add diced tomato with juice. Mix and cover for 3 minutes on low heat.
- Place Spinach leaves on plate.
- Serve one cup of quinoa mixture on the spinach leaves. Top with mozzarella.
- Enjoy! Please share your meal with #thestrugglingvegetarian on instagram and facebook!
*I am in no way affiliated with the companies/brands mentioned in this recipe. These are recommendations based on my own opinions and consumption of these products.